Easy Healthy Caprese Stuffed Mushrooms for Two
Caprese stuffed mushrooms have so much flavor and wholesome goodness. This tasty dish combines the earthiness of baby bella mushrooms with the vibrant taste of diced juicy tomatoes, garlic, and gooey mozzarella cheese. It’s the perfect appetizer for any occasion, whether you are hosting a party or just craving a savory snack.
This recipe is like a classic caprese salad meets stuffed mushrooms. It is made with fresh, wholesome ingredients, which is one of the many things my family loves about this recipe. Mild-tasting baby bella mushrooms are the perfect vessel for this refreshing caprese filling. Tomatoes add freshness and a pop of color, while the garlic and basil add to the classic flavors of caprese salad.
Why you will love caprese stuffed mushrooms
- These mushrooms are bursting with fresh flavor – the perfect blend of savory, tangy and cheesy
- Caprese stuffed mushrooms are made with fresh, wholesome ingredients packed with vitamins and nutrients.
Here is what you will need
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Ingredients
- Baby Bella Mushrooms
- Diced Tomatoes (fresh or canned)
- Garlic
- Fresh Basil Leaves
- Olive Oil
- Mozzarella Cheese
- Balsamic Vinegar pr Balsamic Glaze (optional)
How to make caprese stuffed mushrooms
Prepare the ingredients: Rinse, dry, and chop the tomatoes, basil leaves, and garlic. Mix them in a small bowl and set aside.
Use a damp paper towel to wipe the outsides and insides of each cap of mushrooms and remove the stems. Use a box or hand grater to grate the mozzarella cheese and set it aside. Preheat the oven to 375 degrees f.
STEP 1: Place mushrooms on a parchment-lined baking sheet. Use a spoon to fill each mushroom cap with the tomato mixture.
STEP 2: Top each of the stuffed mushrooms with mozzarella cheese and place the baking tray with the mushrooms on it into a preheated oven and bake for 12 – 15 minutes; the cheese should be melted and and the mushrooms tender.
STEP 3: Remove the stuffed mushrooms from the oven and allow for them to cool for a few minutes before serving. Garnish or serve with a balsamic reduction or glaze on the side.
Ingredient notes and substitutions
Tomatoes—Fresh tomatoes work best in this recipe. Plum tomatoes, grape tomatoes, or cherry tomatoes are all good options. If fresh tomatoes aren’t available, they can be substituted with canned low-sodium or sodium-free tomatoes.
Mushrooms – Baby Bella mushrooms are my first choice for stuffing. They have a more meaty texture and a little more flavor than white button mushrooms. Look for mushrooms that are firm and free from blemishes.
Baby Bella mushrooms can be substituted with white button mushrooms or large portobello mushrooms for a caprese stuffed portobello mushrooms main dish.
Garlic – If fresh garlic is not available you can replace it with a quarter teaspoon of garlic powder or you can use a quarter cup of diced white onion onion if you don’t like the flavor of garlic.
Mozzarella cheese – Look for fresh mozzarella cheese in a block rather than shredded for the best results. It melts much more effectively than the pre-shredded cheese.
Serving suggestions
For a tasty appetizer, arrange the stuffed mushrooms on a platter alongside other savory treats like cheese toast, radishes with butter and white bean feta dip.
These tasty mushrooms are also a great addition to a salad, like this arugula quinoa salad with a drizzle of balsamic glaze, for a tasty vegetarian meal. They also make an excellent side dish to your favorite main course, from grilled steak to seafood.
Recipe variations
Even though we love this classic caprese combination of tomatoes, garlic and mozzarella, there are endless possibilities when it comes to stuffed mushrooms. Here are a few suggestions:
Spinach – Replace the tomatoes with chopped spinach and replace the mozzarella cheese with feta cheese or parmesan cheese.
Kalamata Olives – For a tangy twist, add a few chopped olives to the tomato mixture.
Pesto – Instead of fresh basil and garlic, use a teaspoon or two of pesto sauce to diced tomatoes.
How to Store Leftovers
If you find yourself with leftover stuffed mushrooms, you can store them in an airtight container in the refrigerator for up to two days. When you are ready to enjoy them again, reheat them in the oven at 325 or pop them in the microwave.
Tips
- Be sure to thoroughly clean the mushrooms before stuffing them to remove any dirt or debris.
- To prevent soggy mushrooms, do not rinse them under water, instead use a damp towel or paper towel.
- Carefully remove the stems by giving them a gentle twist.
Recipe FAQs
Yes, you can prepare the filling for the mushrooms in advance and store it in an airtight container for a day. Additionally, you can clean and remove the stems from the mushrooms and store them separately for a day. When it’s time to bake them, fill the mushroom caps and proceed with the baking instructions.
It is not recommended to freeze mushrooms due to their moisture content. Once they have been frozen and thawed out, the texture will become mushy.
Yes, it’s easy to make homemade balsamic glaze. Here’s how: Add half a cup of balsamic vinegar to a small saucepan and bring to a boil over medium-high heat. Once the vinegar boils, reduce to medium-low heat and simmer while stirring occasionally until the vinegar has reduced in volume by about half.
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Caprese Stuffed Mushrooms
Ingredients
- 6 Baby Bella Mushrooms
- 1/2 cup Diced Tomatoes fresh plum, cherry or grape
- 1/2 cup Mozarella Cheese
- 1 clove Garlic Chopped or crushed
- 4 Basil Leaves Fresh
- 1 1/2 teaspoons Olive Oil
Instructions
- Prepare: Rinse, dry and chop the tomatoes, basil and garlic. Mix them together in a small bowl and set aside. Use a damp paper towel to wipe the outside and insides of each cap of mushrooms and remove the stems; set aside. Preheat the oven to 375 degrees f. Use a box grater or hand grater to grate the mozzarella cheese and set it aside.
- Place mushrooms on a parchment-lined baking sheet. Use a spoon to fill each mushroom cap with the tomato mixture.
- Top each of the stuffed mushrooms with mozzarella cheese and place the baking tray with the mushrooms on it into a preheated oven and bake for 12 – 15 minutes; the cheese should be melted and and the mushrooms tender.
- Remove the stuffed mushrooms from the oven and allow for them to cool for a few minutes before serving. Garnish or serve with a balsamic reduction or glaze on the side.
Notes
- Be sure to thoroughly clean the mushrooms before stuffing them to remove any dirt or debris.
- To prevent soggy mushrooms, do not rinse them under water, instead use a damp towel or paper towel.
- Carefully remove the stems by giving them a gentle twist.
